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That duckweed seems to grow super fast. There is a pond near our place that gets covered with it. I didn't know about its nutrition qualities though....

Good stuff Moa Hunter. Your dog must love you.

I split pig skins down the spine sometimes myself. A whole skin can really be quite stiff and hard to manipulate, especially further toward the shield area. I haven't hung carcasses by the head for...

".... I hang it up and punch it all off. But I'm always washing my left hand that is holding the skin and never put it on the meat unless it's clean.

If you punch the skin off from the tail, down...

"if you are short on eggs when baking, blood can also make a suitable substitute". Heh... dunno how well that would be accepted in my household. And I imagine that pavlovas would look a little...

great photos thanks. Interesting that the ducks are better layers. Duck eggs are certainly good to eat and I've heard they can be better for baking. What about pavlovas I wonder?

I wonder if you had some eggs that hadn't been refrigerated... and had been fertilised by your rooster.... maybe you could stick them under a broody bantam

That's an appropriate bag for the rooster. You've given me a business idea. Pre-printing coffins with emojis and words that express our feelings about the passing of the occupant.

Looks good MarkN. I like to have plenty of fluid in my curries. It soaks into the rice we serve it with and it can really 'stretch' a small curry into a big feed.

The 'handy' goats near home...

Heh.... brain shot = no brains. With a body shot you have the brains but holes in the skin. Some folks have talked about using egg yolk for the fat instead of using brains.

I always enjoy looking at your posts Bumblefoot. I will be interested to learn more about your skin curing process.

Another great photo.

Thanks. Eggs would be one of the last foods I'd ever want to give up. Love them.

Wow. Never come across this before. Are they cooked eggs with a crack in the shells? Good stuff Bumblefoot.

There'd be a lot of old servicemen and hunters who would smile with satisfaction knowing that you appreciated this rifle. It is part of our heritage.

Ah. What a nice rifle. Good to see the open sights. If your scope ever fogs up, you can smash it off the mounts with a rock and use the reliable irons.

Seems like your current ammo does the...

When I was still living at home, my Dad bought an old rifle from the rifle club. It had been re-barrelled I think.... and the wood had been reduced....but it was a military Lee-Enfield with '1897'...

Nice. Looks like you have a devoted follower there who might dispose of any bits you drop.

Seems like you have some productive spots to hunt.

Possum meat often tastes a bit 'neutral' to me, and if I didn't know it was possum, i'd have difficulty telling you what it was. Some are tougher than others. I enjoy a bit of tender, fried...

Good on you Zedrex. I've eaten quite a bit of possum and it can be good. I currently have a wee bit of possum in the fridge and I'm trying to cure it like bacon. Actually, the meat is from the...

That meat looks great.

I enjoy liver, and that plateful in the photo looks delicious. I sometimes make paté which can be a treat when I'm in the mood for it.

I like a good feed of liver, and the plate full in your picture looks delicious. Mostly I fry the liver and scoff it down when my wife isn't going to be home for a meal. It doesn't seem to appeal...

All good stuff. Wholesome, traditional and interesting. This forum is a peaceful haven on an internet where there is so much political discussion. I am strongly in favour of political...

Geez Grandpamac, that is a lot of goat meat to deal with in one session. Did you have a big freezer?